Paris Brest
By: Anonymous
Published: Thursday, February 18, 2010 - 12:32am

Ingredients




Pastry Cream **
2 cups Water
1 cup Butter
1 pch Salt
1 1/2 cups Flour
7 lrg Eggs
1 tablespoon Sugar, powdered, to dust
Almonds, slivered

Preparation

1 ** See recipe for Pastry Cream. 2 Boil water in a pan with butter and salt. 3 Add flour all at once and beat vigorously until dough pulls away from the sides of the pan and forms a ball. 4 Off the heat, beat in eggs, one or two at a time, until incorporated and smooth. 5 Put mixture into a pastry bag and pipe in a circle on a buttered and lightly floured baking sheet. Make another circle just inside the first, and a third on top of the first two. 6 Preheat oven to 375 F. 7 Paint with melted butter and top with almonds. 8 Place it in the oven and bake for 30 minutes. 9 Remove and cool on a cake rack. 10 When cool, split horizontally and fill bottom ring with pastry cream. 11 Replace top ring and dust with powdered sugar. 12 Note: The preceding recipe is a basic pate a choux, or cream puff pastry, and it may be used in other recipes.